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Healthy Carrot Cake Recipe

Healthy Carrot Cake Recipe with No Sugar, No Flour, and No Eggs

Healthy carrot cake recipe with no sugar, no flour, and no eggs. A wholesome, easy dessert made with oats, carrots, and a creamy topping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 8 people

Ingredients
  

Cake base

  • 2 cups rolled oats (about 320 g)
  • 1 cup hot plant-based milk (like oat, almond, or soy) (240 ml)
  • 1 ½ cups finely grated carrots (about 4 small carrots)
  • 1 cup soft pitted dates (about 140 g), soaked in warm water if not already soft
  • 1 cup mixed nuts (almonds, walnuts, or pecans), lightly chopped (about 140 g)
  • Zest of 2 oranges
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder (make sure it’s halal-certified or vegan)
  • Pinch of salt
  • 2/3 cup freshly squeezed orange juice (from about 2 oranges)

Cream topping

  • ½ cup halal-certified heavy cream or plant-based whipping cream (120 ml)
  • 1 ⅔ cups ricotta cheese made with microbial rennet (about 400 g)
  • ¾ cup mascarpone cheese made with microbial rennet (about 200 g)
  • Zest of 1 lemon
  • Sweetener of your choice (honey, maple syrup, or powdered sugar), to taste

Instructions
 

  • Pour the hot milk over the oats in a mixing bowl and let them soak for 5 to 10 minutes while you prep the other ingredients.
  • Add the grated carrots to the soaked oats and stir until everything’s combined.
  • Soak the pitted dates in warm water until soft, then mash them slightly with a fork to break them down.
  • Add the mashed dates, chopped nuts, orange zest, cinnamon, baking powder, salt, and orange juice to the oat mixture. Mix well.
  • Line a baking dish with parchment paper, pour in the mixture, and smooth out the top using a spatula.
  • Bake at 350°F (175°C) for about 20 minutes, or until the cake is lightly golden and feels firm when gently pressed. Let it cool completely in the pan.
  • While the cake cools, whip the cream in a cold bowl until soft peaks form. It should look fluffy but still soft.
  • In a separate bowl, mix together the ricotta, mascarpone, lemon zest, and your chosen sweetener until it’s smooth and creamy.
  • Gently fold the whipped cream into the cheese mixture using a spatula until fully blended but still airy.
  • Spread the cream evenly over the cooled cake. Chill if you’d like, slice it up, and dig in.